I love making muffins at home! They're quick and easy, you can take them on the go, and they freeze well so you can make them ahead of time and enjoy them all month! Plus, they let you enjoy dessert for breakfast!
Strawberry muffins aren't as common as I think they should be. They are bursting with berry flavor and stay moist and fluffy for days, making them perfect for kids and busy adults throughout the week!
I created this tasty recipe in partnership with Lifeway Kefir. These are the best strawberry muffins because in addition to chopped strawberries, they use Strawberry Whole Milk Kefir which means there is yummy strawberry flavor throughout the whole batter!
Why You'll Love This Recipe
- Double strawberry flavor from fresh or frozen strawberries and flavored kefir.
- They're so simple! You'll just need a couple of bowls and 30 minutes to whip up these easy strawberry muffins.
- These strawberry muffins won't dry out thanks to vegetable oil and whole milk kefir.
- This recipe is customizable, so you can make them extra sweet with chocolate chips or a sprinkle of sugar on top!
You'll need the following ingredients to make these delicious strawberry muffins:
- Fresh strawberries work great in this recipe, especially if they are in season. If you can't find good fresh berries, you can use frozen ones. Just make sure not to thaw them or they will make the batter too wet!
- Vegetable oil keeps these muffins nice and moist.
- Vanilla and almond extracts make the strawberry flavor really pop.
- Strawberry whole milk kefir is what really sets this recipe apart! The kefir adds richness, a slight tang, and strawberry flavor throughout the batter.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- If you can't find strawberry kefir, use plain whole milk kefir or buttermilk in its place.
- Add chocolate chips for a chocolate covered strawberry version.
- Sprinkle the tops of the muffins with demerara sugar before baking or add an icing after they cool for added sweetness.
- Change up the size by baking the muffins in a mini or jumbo sized muffin tin. Make sure to keep a close eye on the muffins as baking times will likely differ.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Strawberry Muffins
Step 1: In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.
Step 2: In a large bowl, whisk the vegetable oil, sugar, eggs, vanilla extract, almond extract (if using), and kefir until combined.
If your strawberries are really juicy, pat them dry with a paper towel as you chop them to prevent the batter from getting too wet.
Step 3: Chop strawberries and set aside ¼ of them. Coat ¾ of the chopped strawberries in ¼ cup of flour.
Step 4: Stir the dry ingredients into the wet ingredients until just a few flour streaks remain.
Step 5: Fold the flour-coated strawberries into the batter until evenly distributed.
Step 6: Fill muffin liners ¾ full with batter. Top with the reserved chopped strawberries and coarse sugar. Then, bake at 375°F until a toothpick comes out clean.
Expert Baking Tips
- Use a food scale to weigh the flour in grams to make sure you don't add too much flour to the recipe. Too much flour can make the muffins dry and tough.
- Don't skip coating the strawberries in flour! This helps prevent them all from sinking to the bottom of the muffins.
- Don't overmix or overbake the muffins to make sure they come out light and fluffy!
Fresh is best, but frozen can be used! Chop them while they're frozen and don't let them thaw, otherwise they will become too watery.
This is likely from over-measuring the flour and/or over-baking the muffins. Make sure to weigh the flour with a food scale and keep a close eye on the muffins while they bake.
Lifeway Kefir has a consistency like drinkable yogurt and it's filled with probiotics, protein, and more nutrients! It's 99% lactose-free and gluten-free and comes in many delicious flavors. I love to drink it plain, add it to my smoothies, and bake with it!
Store completely cooled muffins in an airtight container. Since they're filled with real strawberries, they're best consumed within 2-3 days!
Freeze the fully cooled muffins in a freezer-safe container for up to 1 month.
Frozen muffins can be thawed at room temperature or reheated in the microwave for 15-30 seconds.
Easy Homemade Strawberry Muffins
- Muffin pan filled with baking cups or lightly greased
- Mixing bowls
- Measuring spoons
- Wire cooling rack
- 2¼ cups (281.25 g) all-purpose flour divided (weighed in grams for best results)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- ½ cup (118.29 ml) Lifeway Organic Strawberry Whole Milk Kefir room temperature
- 2 cups (288 g) chopped strawberries divided
- Preheat oven to 375°F and fill a muffin pan with liners or grease with non-stick spray.
- In a medium bowl, whisk together 2 cups of flour, the baking powder, and salt.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, vanilla extract, almond extract (if using), and strawberry kefir.
- Chop and measure the strawberries. Pat them dry if they're super juicy.Set aside ½ cup of the chopped berries. Coat 1½ cups of them in ¼ cup of flour.
- Stir the dry ingredients into the wet ingredients until just a few flour streaks are visible.
- Fold the flour-coated strawberries into the batter just until combined.
- Fill the muffin liners about ¾ full with batter. Top with the remaining ½ cup of strawberries and optional coarse sugar.
- Bake on the middle rack until a toothpick comes out of the center clean (about 20-25 minutes).
- Once the muffins are cool enough to touch, transfer them to a wire cooling rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.